Effects of Beeswax Coating on the Oxidative Stability of Long-Ripened Italian Salami

Table 1

TBARS concentrations in salami according to aging period and beeswax coating.

Ageing	Coating	TBARS (MDA mg kg^−1)			Wilcoxon^1 signed-rank test
(months)		Mean^2	Median	Range
5	Beeswax	(±0.017)	0.696	0.653–0.713
	Control	(±0.045)	1.029	0.938–1.059
6	Beeswax	(±0.075)	0.697	0.561–0.795
	Control	(±0.045)	1.176	1.104–1.227
7	Beeswax	(±0.039)	1.098	1.048–1.173
	Control	(±0.023)	1.872	1.819–1.897

Note: mean, median, and range calculated from measurements (i.e., 2 samples, 2 replicates, and 2 repetitions for each treatment group). Samples with significant differences in their malondialdehyde level are indicated by different letters; differences detected between samples at the same aging period (Wilcoxon test).
differences detected between samples at different aging period (Kruskal-Wallis test) chi-square = 15.3934; value = 0.0004543.